This Thai cucumber salad is a light and refreshing recipe that can be a great lunch or even a side dish.
Luckily for me, the Chief Taster does not like cucumbers so I had this healthly recipe all to myself! The cucumber salad is sweet, tangy and refreshing with a small chilli kick. It made a devine light lunch but would also be great as a side dish.
I did try to use my spiralizer on the cucumbers as I had a vision of a plate full of cucumber noodles. Sadly, this did not work for me so I ended up grating them. Perhaps it was the type of cucumbers that I used as they were smaller than the long English ones.
Thai Cucumber Salad
You may not want to use all of the salad dressing as the cucumber has a high water content and you will end up with a bowl swimming in dressing. You could store the dressing in a jar and keep in the fridge for a couple of days if there is anything left over. Serve the salad immediately once made as it needs to be fresh and will not sit well.
Thai Cucumber Salad
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 4 Cucumbers peeled & deseeded
Dressing
- 2 Jalapeno peppers deseeded & chopped
- 2 tablespoons Erythritol or sugar substitute
- ¼ cup (60ml) white wine vinegar
- ¼ cup (4g) Fresh coriander finely chopped
- ¼ cup (30g) Peanuts chopped for garnish
Instructions
- Either grate the cucumber or put it through a spiralizer.
- Mix all the salad dressing ingredients together.
- Pour the salad dressing over the cucumber and mix well.
- Scatter the peanuts over the salad dish and serve immediately.
- Eat and enjoy!
Notes
Nutrition per serving: 155 Calories, 9g Fat; 7g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carb
The information shown is an estimate provided by an online nutrition calculator.
Follow me on Facebook for extra bits and fun! https://www.facebook.com/DivaliciousRecipes
